|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 4g||13%|
|Total Sugars 3g|
|Vitamin C 7mg||36%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Funghi porcini, with their meaty texture, pronounced flavor, and heady, earthy fragrance, are by far Italy's most valued wild mushrooms. When they are fresh, they are a great treat: You can grill them, use them to top pizzas, make sauces with them, and more. We provide you three ways to make these delicious mushrooms: grilled, fried, or stewed.
The recipe below, for stewed porcini mushrooms, is a simple way to stew them for use either as a pasta sauce, a side dish to accompany a substantial main course (such as steak or roast beef), or a topping for crostini, as an antipasto appetizer. The other methods, grilling and frying porcini mushrooms, are located in the tips section underneath this recipe.
In Tuscany, where porcini mushrooms are abundant, they are traditionally sautéed together with a form of wild mint known as nepitella, or mentuccia. Since that can be impossible to find elsewhere, you can substitute fresh thyme, or just use flat-leaf parsley, instead.
1/4 cup olive oil
2 cloves garlic, finely minced or crushed
1 tablespoon fresh thyme, parsley leaves, or nepitella
1 pound porcini mushrooms, cleaned and cut into 1/4-inch-thick slices, stems, and caps
1 medium plum tomato, diced
1 to 2 tablespoons white wine, or broth
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley leaves, for garnish
Gather the ingredients.
Heat the olive oil in a heavy-bottomed pan over medium heat.
Sauté the garlic and thyme or parsley (or nepitella) in the olive oil for 1 to 2 minutes, or until the garlic just turns pale golden.
Add the mushrooms, increase the heat to high, and cook, stirring, until the mushrooms have given off their water.
Reduce the heat to low, stir in the tomato, and simmer for about 30 minutes (this gives the tomato the time it requires to cook down into the sauce). Should the mushrooms begin to dry out, sprinkle them with white wine or broth.
Season to taste with salt and pepper.
Garnish with fresh parsley. Serve and enjoy.
Another Way to Stew Porcini
You can also stew porcini without the tomato, in which case, they are known as porcini trifolati. Use parsley rather than nepitella in the cooking, and cook until the mushrooms have reabsorbed their juices and are fork-tender, adding a splash of white wine, if desired. This recipe, with or without tomato, will also work with other flavorful mushrooms, so feel free to try it with whatever wild mushrooms are available in your market.
How to Make Grilled Porcini Mushrooms
If the caps are large—around 4 to 6 inches in diameter—you can make grilled porcini mushrooms.
- Remove the stems, which are perfect for making sauce. Rub the caps with a slice of lemon, cut slits into them with the tip of a sharp paring knife, and insert slivers of garlic and nepitella leaves to taste. Give them an initial blast of high heat and then raise the grill from the coals and turn them several times. When they are done, transfer them to a serving dish, add a few drops of melted butter or olive oil, salt, and pepper to taste, and serve.
They are wonderful with grilled steak and even better if served directly on top of the steaks.
How to Fry Porcini Mushrooms
You can also fry porcini:
- Cut them lengthwise into 1/4-inch-wide slices, dredge the slices in flour (if the flour doesn't stick, dip them first in cool water, pat them dry, and then dredge them in flour), then dip the floured slices one at a time in chilled water to barely dampen the flour (this serves to make them crunchier—do not soak them), and fry them in hot oil until golden brown. Drain on absorbent paper, sprinkle with salt, and serve immediately.
This will also work well with other kinds of flavorful, meaty mushrooms.